• Rachel Patterson

Fat Apple Rascals

With a name like that I had to make these and they are delicious.


Traditionally just 'fat rascals' which date back to Elizabethan times they are also called Yorkshire tea biscuits.  This recipe adds in apple to make them extra yummy.


225g (8oz) self raising flour 1/4 teaspoon salt 110g (4oz) butter, cold and diced 75g (2 1/2 oz) soft light brown sugar 100g (4oz) cooking apple, diced 50g (2oz) sultanas 3 tablespoons milk 2 tablespoons demerara sugar 1/2 teaspoon ground cinnamon

Pop the flour and salt into a bowl and rub in the butter until it resembles breadcrumbs.  


Add in the soft ligh brown sugar, apples, sultanas and milk and bring together to form a dough.

Using two sheets of greased paper or cling wrap place the dough between and squash it into a flat disc.  Wrap and chill for half an hour.

Preheat the oven to 180C/Gas 4 and line two baking trays with baking parchment.

Flour a work surface and roll out the chilled dough as thinly as the chopped apples will allow (approx 5-10cm).  Cut into squares using a sharp knife and life them carefully onto the prepared trays, spacing them a couple of cms apart.

Mix the demerara sugar and cinnamon together and sprinkle over the squares.

Bake for about 20 minutes, until golden.

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© 2020 Rachel Patterson